Easy spinach and ricotta stuffed shells, oh how I love them! These delectable bundles of cheesy goodness are a staple in my kitchen, bringing comfort and flavor to any weeknight dinner. From the moment the aroma of baked pasta fills the air, I know it’s going to be a good meal. This recipe for easy spinach and ricotta stuffed shells is more than just food; it’s a warm hug on a plate, a dish perfect for sharing with loved ones, and a celebration of simple, fresh ingredients.
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Why You Will Love This easy spinach and ricotta stuffed shells Recipe
This recipe is special because it’s so quick and easy to make without sacrificing flavor. It combines the creamy richness of ricotta, the earthy goodness of spinach, and the comforting embrace of pasta, all baked to perfection in a luscious tomato sauce. It’s the perfect healthy veggie dinner that even picky eaters will enjoy.
I remember one time, my kids weren’t too excited about eating vegetables, but the moment they tasted these spinach ricotta stuffed shells, their opinions completely changed. The combination of flavors was so appealing that they devoured them without a second thought. Ever since then, it’s become a family favorite!
This recipe is special because it is so versatile. Add a protein such sausage or chicken to make a heartier meal. It is also easily customizable.
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Ingredients Needed for This easy spinach and ricotta stuffed shells Recipe
Here’s what you’ll need to create these delicious baked stuffed shells.
For the shells:
- 1 (12 ounce) box jumbo pasta shells.
For the filling:
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 1 (24 ounce) jar marinara sauce
- 1/4 cup water
- Grated mozzarella cheese, for topping
How to Make This easy spinach and ricotta stuffed shells Recipe
Ready to start cooking? Here are the easy steps to create these tasty stuffed pasta shells.
- 1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. Cook pasta shells according to package directions until al dente. Drain well and set aside.
- 3. In a large bowl, combine ricotta cheese, squeezed dry spinach, Parmesan cheese, fresh basil, egg, salt, and pepper. Mix well until fully combined.
- 4. Pour about 1/2 cup of marinara sauce into the bottom of the prepared baking dish, spreading evenly.
- 5. Using a spoon or piping bag, carefully fill each cooked pasta shell with the ricotta spinach mixture.
- 6. Arrange the filled shells in the baking dish, open side up, in a single layer.
- 7. Pour the remaining marinara sauce over the shells, then add water to the jar and swirl to get the remaining sauce.
- 8. Sprinkle generously with grated mozzarella cheese.
- 9. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 15 minutes, or until the cheese is melted and bubbly and the sauce is hot.
- 10. Let cool for a few minutes before serving. I love to make this dish ahead with my Easy Crock Pot Corned Beef And Cabbage or Quick And Easy Homemade Butter Chicken. Delicious!
How to Serve This easy spinach and ricotta stuffed shells Recipe
These easy spinach and ricotta stuffed shells are wonderful on their own, but they also pair well with a crisp side salad and some garlic bread. For an extra touch, garnish with a sprinkle of fresh parsley or basil before serving. Feel free to add a dollop of ricotta cheese on top for extra creaminess. A simple salad with balsamic vinaigrette complements the richness of the baked stuffed shells perfectly.
How to Store This easy spinach and ricotta stuffed shells Recipe
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months; just make sure to wrap them tightly to prevent freezer burn.
To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. When reheating, cover them with foil to prevent drying. For already frozen stuffed shells, consider making Easy Sausage And Egg Casserole 3 for brunch the next day and allow them to thaw overnight in the refrigerator before reheating.
Tips to Make This easy spinach and ricotta stuffed shells Recipe
- To save time, use pre shredded cheese and pre chopped garlic
- For an extra rich sauce, add a splash of heavy cream to the marinara sauce before baking.
- Don’t overcook the pasta shells! They should be al dente, as they will continue to cook in the oven.
- To prevent the shells from sticking together after cooking, toss them with a little olive oil.
Helpful Notes for This easy spinach and ricotta stuffed shells Recipe
- If you don’t have fresh basil on hand, dried basil works, too. Use about 1 teaspoon of dried basil.
- Ensure your spinach is thoroughly squeezed dry to prevent a watery filling.
- You can use other types of cheese in the filling, such as provolone or mozzarella, for a different flavor profile.
Variation of This easy spinach and ricotta stuffed shells Recipe
For a meatier version, add cooked ground beef, Italian sausage, or shredded chicken to the ricotta mixture. To make it even healthier, add finely chopped vegetables like zucchini or bell peppers to the filling.
If you’re looking for a spicier version, add a pinch of red pepper flakes to the ricotta mixture or use a spicy marinara sauce. Remember to adjust the seasonings to your liking!
How do you keep stuffed shells from drying out?
To prevent your stuffed shells from drying out, ensure they are well-covered with sauce before baking. You can also cover the baking dish with foil for the first half of the baking time, removing it towards the end to allow the cheese to brown and the sauce to thicken.
Can I prepare stuffed shells ahead of time?
Yes, you can assemble the easy spinach and ricotta stuffed shells ahead of time. Simply prepare the shells, stuff them, and arrange them in a baking dish. Cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes to the baking time if necessary.
What is the best type of sauce to use for stuffed shells?
A classic marinara sauce is a perfect choice for easy spinach and ricotta stuffed shells, providing a bright and flavorful base. However, you can also experiment with other sauces like a creamy tomato sauce or a simple garlic and herb sauce to suit your preferences.
Can I freeze spinach and ricotta stuffed shells?
Yes, stuffed shells freeze well. Bake them according to the recipe instructions, let cool completely, then wrap tightly and store in the freezer for up to 2-3 months. Thaw completely before reheating in the oven.
Conclusion
These easy spinach and ricotta stuffed shells are a guaranteed crowd pleaser. With their creamy filling, comforting pasta, and delicious sauce, they’re perfect for any occasion. So gather your ingredients, preheat your oven, and get ready to enjoy a truly satisfying meal. I can’t wait to hear how you love these easy spinach and ricotta stuffed shells! Let me know in the comments below.
Easy Spinach & Ricotta Stuffed Shells: A Delicious Dinner
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
These easy spinach and ricotta stuffed shells are a delicious and comforting vegetarian dinner. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked in marinara sauce with mozzarella cheese.
Ingredients
- 1 (12 ounce) box jumbo pasta shells
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 ounce) jar marinara sauce
- 1/4 cup water
- Grated mozzarella cheese, for topping
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook pasta shells according to package directions until al dente. Drain well.
- In a large bowl, combine ricotta, spinach, Parmesan, basil, egg, salt, and pepper. Mix well.
- Pour 1/2 cup of marinara sauce into the bottom of the baking dish.
- Fill each cooked pasta shell with the ricotta spinach mixture.
- Arrange the filled shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the shells, add water to the empty jar and pour the remaining sauce on top of the shells.
- Sprinkle generously with mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for 10-15 minutes more, until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg
